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November 16, 2007
Thanksgiving Yummy: Corn Casserole
This is another adaptation of an old family favorite. I don't remember when it was added to the holiday menu, but after it was it was such a hit that it came back on Thanksgiving and Christmas every year after that! This dish has a consistency similar to corn pudding. It's warm, creamy, delicious and oh so comforting! After all holiday meals should be just that! ;o)
What You'll Need:
1 – 10 ounce package of frozen corn
1 cup of fat free half and half
2 cups of cornmeal
½ cup of unbleached all purpose flour
1 tablespoon of baking powder
1 teaspoon of sea salt
¼ cup of organic cane sugar
1 cup of light mayonnaise (Note: I like Hellmann’s Light)
1 cup of light sour cream
2 eggs
1 – 16 ounce package of frozen corn
8 ounces of cheddar or Colby cheese, shredded
Preheat oven to 375 F.
Bring the 10 ounce package of frozen corn and half and half to a quick boil. Remove from heat and process in the food processor until slightly smooth. (Basically you’re making creamed corn. By bringing it to a boil you’re just knocking the chill out of the corn to make it easier to process.) Set aside.
While corn is heating, in a very large bowl mix cornmeal through sea salt until mixed thoroughly. Add mayonnaise, sour cream and eggs and stir well. Stir in creamed corn mixture and the 16 ounce bag of frozen corn. Stir ingredients until mixture is completely mixed. Pour mixture into a 13 X 9 inch dish OR a three quart baking dish that has been greased or sprayed with non-stick spray. Bake for 45-55 minutes until done through. Top with shredded cheddar and bake for another 10-15 minutes until cheese is melted.
Let sit for 10 minutes and serve OR the casserole can be frozen for up to six weeks and thawed and reheat for 20-25 minutes at 350 F until warmed through.
Notes: As I mentioned before this is a recipe I adapted from one of my Mom’s holiday favorites. The recipe she uses calls for canned corn, creamed corn and Jiffy cornbread mix. I simply brought together the same components, without using the more processed equivalents. The result is spot on in taste and with a lot less preservatives. It’s a win, win situation all around. ;o)
Posted by Dianne at November 16, 2007 4:55 PM
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